Crab Lasagna Roll Ups Recipes

Steps:

• Combine all the ingredients except the lasagna noodles and the pasta sauce.
• Mix well.
• Spread 1/3 cup on each noodle and roll jelly roll style.
• Place, seam side down in an 8" oven proof dish.
• Pour the pasta sauce over the roll ups and bake, lightly covered, for 25 minutes in 350F oven OR Cover with wax paper and microwave on high for 7 minutes.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cook and drain noodles according to package directions. Rinse with cold water.
• 3. Melt butter in a 2-quart saucepan over medium heat. Add flour, stir with a wire whisk to make a roux. Add half & half, and parmesan cheese, stirring frequently until mixture is smooth and thickened. Remove from heat and salt to taste.
• 4. Mix 1/2 cup sauce and remaining ingredients, except noodles and paprika.
• 5. Spread about 1/2 cup of shrimp mixture to edges of noodle.Roll up noodle. Place seam side down on a greased 9x13 baking dish. Repeat with remaining ingredients.
• 6. Pour remaining sauce over noodles. Sprinkle with paprika. Bake uncovered about 25-30 minutes until heated through.
• 7. Garnish with a bit more shredded parmesan and/or fresh chopped parsley if desired.

Steps:

• In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
• Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

Steps:

• In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Steps:

• Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
• Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.